Where the Virgin Complements the Aged
Cart 0

Moroccan Yam Salad


*this recipe is inspired by PCC's Moroccan Yam Salad  


  • 2 1/2 pounds yams
  • 6 tablespoons olive oil, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 1 1/2 teaspoons paprika, divided
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced almonds
  • Traditional Balsamic 
  • Garlic Infused Olive Oil 



      1. Preheat oven to 425° F.
      2. Cut yams into wedges and toss with 1 tablespoon garlic olive oil, 1/2 teaspoon cumin, 1/2 teaspoon paprika, cayenne pepper and a pinch of salt.
      3. Roast in the oven on a baking sheet until tender, about 15 minutes.
      4. To make the dressing, combine garlic, lemon juice and remaining cumin, paprika and salt in a small bowl. Whisk in remaining oil; stir in parsley and cilantro.
      5. Gently combine yams with the dressing and top with sliced almonds and traditional balsamic vinegar.

    Photos by Leslie Carvitto 

      Older Post Newer Post